Chunky Chocolate Popsicles

These coconut based popsicles are great to have ready in the freezer as a healthy and cooling snack in the summer. You can experiment with what type, and how much sweetener you use, depending on your tastebuds and cravings for sweets, as well as choosing the chocolate you prefer to give the popsicles an extra chunk. I love to put raw cacao powder inside, for both taste, nutrients and color, but you can absolutely make it without. The only really important thing here is the quality and thickness of your coconut milk or cream. The more creamy option you use, the more creamy the popsicle will be, as the more watery alternatives crystallizes and looses all the creaminess when made into ice cream. 

Ingredients

(6-8 popsicles)

2 cans or boxes of full fat coconut milk or cream

100 grams of dark or raw chocolate

2 tablespoons coconut sugar, maple syrup or honey

1 tablespoon extra virgin coconut oil 

1 tablespoon raw cacao (optional)

A pinch of himalayan salt

Instructions

1. Blend coconut cream in a food processor for 3-5 minutes until fluffy. 

2. Melt half of the chocolate, 50 grams, together with coconut oil by using a water bath.

3. Pour the melted chocolate and coconut oil mixture into the coconut cream together with salt, cacao and sweetener and blend further. 

4. Chop the rest of the chocolate into desired pieces and place it evenly in the ice block molds before pouring the ice cream mixture over to cover. 

5. Put in the freezer and wait 3-5 hours.